Category: Recipes

Crab Rangoon Egg Rolls are a delightful fusion of two beloved appetizers, combining the creamy, savory filling of crab rangoon with the crispy, golden exterior of an egg roll. This innovative twist not only offers a unique taste experience but also presents a perfect party snack, appetizer, or side dish that’s sure to impress guests. Whether you’re hosting a gathering, enjoying a family movie night, or simply craving something deliciously different, these egg rolls provide a mouthwatering blend of flavors and textures that celebrate the best of both worlds.

Why You’ll Love Crab Rangoon Egg Rolls:

• Unique Flavor Combination: Enjoy the rich, creamy filling of crab rangoon encased in a perfectly crispy egg roll wrapper.
• Versatile Serving Options: Serve as a standalone appetizer or pair with your favorite Asian-inspired dishes for a complete meal.
• Crowd-Pleaser: Ideal for entertaining, these egg rolls are sure to be a hit with both kids and adults alike.
• Customizable: Easily adjust the filling to suit your taste preferences or dietary needs.

Ingredients Notes For Crab Rangoon Egg Rolls:

• Crab Meat: Use canned crab meat for convenience or fresh lump crab meat for a more upscale version. For a budget-friendly alternative, imitation crab meat works well too.
• Cream Cheese: The base of the filling, ensuring a rich and creamy texture. Allow it to soften for easier mixing.
• Green Onions: Adds a hint of sharpness and color to the filling.
• Garlic and Worcestershire Sauce: Enhance the filling with depth of flavor and a slight tang.
• Egg Roll Wrappers: The key to achieving that crispy, golden exterior. Available at most grocery stores in the refrigerated section near produce or Asian ingredients.
• Oil for Frying: Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.

Recipe Steps:

1. Prepare the Filling: In a bowl, mix together the softened cream cheese, crab meat, chopped green onions, minced garlic, Worcestershire sauce, and any other desired seasonings until well combined.
2. Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface, with one corner pointing towards you. Spoon a portion of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly, sealing the final edge with a bit of water.
3. Fry the Egg Rolls: Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
4. Serve: Serve the crab rangoon egg rolls hot, with sweet and sour sauce, soy sauce, or a homemade dipping sauce on the side.

Storage Options:

• Refrigerate: Store any leftover egg rolls in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat in an oven or toaster oven at 375°F (190°C) until crispy and heated through

These Carrot, Potato, and Zucchini Patties are a fantastic way to get kids (and adults) to enjoy their vegetables. Baked instead of fried, these patties are both healthy and delicious. Paired with a refreshing yogurt sauce, they make the perfect snack or side dish.

Ingredients

For the Patties:

• 1 zucchini
• 2 potatoes
• 1 carrot
• 100g mozzarella cheese (3.5 oz), grated
• Chives (spring onion), to taste
• 2 eggs, beaten
• Salt, to taste
• Black pepper, to taste
• 1 clove garlic, finely chopped
• 2 tbsp oatmeal (15g)
• Vegetable oil (for greasing)

For the Sauce:

• 150g yogurt (5.3 oz)
• Any greens (such as parsley, dill, or cilantro), to taste
• 1 clove garlic, finely chopped
• Salt, to taste
• Black pepper, to taste
• Paprika, to taste

Number of Servings

This recipe makes approximately 12 patties, serving 4-6 people.

Nutritional Information

The nutritional information per serving (assuming 6 servings) is as follows:

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 100mg
• Sodium: 300mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 8g

Instructions

Step 1: Preparing the Vegetables

1. Grate the Vegetables
   • Grate the zucchini, potatoes, and carrot. Place them in a bowl, add a pinch of salt, and let them sit for 15 minutes to release excess water.
2. Wring Out the Vegetables
   • After 15 minutes, squeeze the vegetables well to remove as much water as possible.

Step 2: Making the Patty Mixture

3. Combine Ingredients
   • In a large bowl, combine the grated vegetables with the grated mozzarella cheese.
4. Add Chives and Seasonings
   • Chop the chives (spring onion) and add them to the bowl. Add the beaten eggs, salt, and black pepper to taste. Add the finely chopped garlic and mix well.
5. Add Oatmeal
   • Add 2 tablespoons of oatmeal to the mixture and mix thoroughly. Let the mixture rest for 20 minutes to allow the oatmeal to swell.

Step 3: Forming and Baking the Patties

6. Preheat the Oven
   • Preheat your oven to 396°F (200°C).
7. Form Patties
   • Form round patties from the mixture and place them on a baking sheet lined with parchment paper. Lightly grease the baking sheet with vegetable oil.
8. Bake the Patties
   • Bake the patties for 40 minutes, or until they are golden brown and crispy.

Step 4: Preparing the Yogurt Sauce

9. Combine Sauce Ingredients
   • In a small bowl, combine 150 grams of yogurt with chopped greens of your choice.
10. Add Garlic and Seasonings
    • Finely chop 1 clove of garlic and add it to the yogurt. Season with salt, black pepper, and paprika to taste. Mix well.

Step 5: Serving Suggestions

11. Serve Hot
    • Serve the patties hot with the yogurt sauce on the side.
12. Garnish and Pair
    • Garnish with additional chives or fresh herbs for an extra touch of flavor. Pair with a fresh green salad or steamed vegetables for a complete meal.

Conclusion

These Carrot, Potato, and Zucchini Patties are a delightful and healthy snack that kids will love. With their crispy exterior and tender interior, they are perfect for any time of the day. The accompanying yogurt sauce adds a refreshing tang that complements the patties beautifully. Enjoy these nutritious treats guilt-free!

Slow Cooker Cubed Steak with Gravy is the epitome of comfort food, offering a no-fuss approach to a tender, savory meal that feels like a warm hug in a dish. This recipe transforms cubed steak into a melt-in-your-mouth delicacy, smothered in a rich, flavorful gravy that’s perfect for drizzling over mashed potatoes or rice. Ideal for busy weekdays, chilly evenings, or any time you’re in need of a comforting meal with minimal effort, this slow cooker recipe promises a deliciously satisfying experience with the added bonus of filling your home with its enticing aroma.

Why You’ll Love Slow Cooker Cubed Steak with Gravy:

• Tender Meat: Slow cooking ensures the steak becomes incredibly tender and flavorful.
• Effortless Cooking: Simply prepare the ingredients, set your slow cooker, and let it do the work for you.
• Versatile: A perfect main dish that pairs well with a variety of sides, suitable for any mealtime setting.
• Make-Ahead Friendly: Great for preparing in advance and reheating, making meal planning a breeze.

Ingredients Notes For Slow Cooker Cubed Steak with Gravy:

• Cubed Steak: This cut is tenderized before you buy it, making it perfect for slow cooking until it’s fork-tender.
• Gravy Mix: A combination of brown gravy mix, au jus mix, or onion soup mix helps create a deep, rich flavor base with minimal effort.
• Cream of Mushroom Soup: Adds creaminess and depth to the gravy. For a lighter version, look for reduced-fat or sodium options.
• Onion: Sliced onion adds sweetness and texture to the dish as it cooks.
• Beef Broth: Enhances the meaty flavor of the gravy and helps tenderize the steak during the slow cooking process.
• Seasonings: Garlic powder, salt, and pepper are simple but essential for rounding out the flavors.

Recipe Steps:

1. Prep the Steak: If desired, lightly season the cubed steak with salt, pepper, and garlic powder. For extra flavor, you can quickly sear the steaks in a skillet before adding them to the slow cooker.
2. Mix the Gravy: In a bowl, combine the gravy mix (or your choice of soup mix), cream of mushroom soup, and beef broth. Stir until well blended.
3. Layer in Slow Cooker: Place the sliced onions at the bottom of the slow cooker, then add the seasoned steaks on top. Pour the gravy mixture over the steaks, ensuring they’re well-coated.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the gravy has thickened.
5. Serve: Serve the cubed steak and gravy over mashed potatoes, rice, or your favorite side dish.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ham and Cheese Potato Croquettes are the epitome of comfort food, combining creamy mashed potatoes, savory ham, and gooey cheese into one irresistible bite. Encased in a crispy golden breadcrumb coating, these croquettes offer a delightful contrast of textures that’s sure to please any palate. Perfect for using up leftover mashed potatoes, this recipe is a fantastic way to add a touch of elegance to your comfort food cravings. Whether served as an appetizer, side dish, or a snack, these croquettes are bound to become a favorite for both casual gatherings and special occasions.

Why You’ll Love Ham and Cheese Potato Croquettes:

• Versatile and Customizable: Easily adaptable to include your favorite cheeses or herbs.
• Perfect Use for Leftovers: A delicious way to repurpose leftover mashed potatoes and ham.
• Crowd-Pleaser: Their crispy exterior and savory interior make them irresistible to guests of all ages.
• Simple Elegance: Elevates everyday ingredients into a dish that feels special and gourmet.

Ingredients Notes For Ham and Cheese Potato Croquettes:

• Mashed Potatoes: Use chilled, leftover mashed potatoes for the best consistency.
• Ham: Finely diced, cooked ham adds a savory depth of flavor.
• Cheese: Diced or shredded cheese like cheddar, mozzarella, or Gruyère melts beautifully inside the croquettes.
• Eggs: Help bind the ingredients together and allow the breadcrumb coating to adhere.
• Breadcrumbs: Panko or regular breadcrumbs create the perfect crispy exterior.
• Seasonings: Salt, pepper, and your choice of herbs (like parsley or chives) enhance the overall flavor.

Recipe Steps:

1. Mix Filling: In a large bowl, combine the mashed potatoes, diced ham, cheese, and your choice of seasonings. Stir in an egg to bind the mixture.
2. Form Croquettes: Shape the potato mixture into small, oval croquettes. Refrigerate for 30 minutes to firm up if the mixture is too soft.
3. Dredge: Set up a breading station with flour, beaten eggs, and breadcrumbs in separate dishes. Coat each croquette in flour, dip in egg, then roll in breadcrumbs.
4. Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the croquettes in batches until they are golden brown and crispy, about 3-4 minutes. Drain on paper towels.
5. Serve: Enjoy warm, with dipping sauces like ranch, marinara, or aioli, if desired.

Storage Options:

• Refrigerate: Uncooked croquettes can be stored in the fridge for up to 2 days before frying. Cooked croquettes should be eaten immediately for the best texture.
• Freeze: Freeze uncooked croquettes on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adjusting cooking time as needed.

4 pork chops without bones
1 can of condensed mushroom soup (10.5 oz)
1/2 cup of chicken broth
1 cup of grated Swiss cheese
1 little onion, cut into very small pieces.
2 pieces of garlic, chopped
1 teaspoon of dried thyme
Add salt and pepper according to your preference.
1 tablespoon of olive oil
Instructions
1. Warm the olive oil in a big frying pan on medium-high heat. Add salt and pepper to the pork chops. Cook them on each side until they turn brown, which should take around 3-4 minutes per side.
In the crockpot, mix together mushroom soup, chicken broth, Swiss cheese, onion, garlic, and dried thyme. Mix thoroughly by stirring.
Put the cooked pork chops in the slow cooker, making sure they are covered by the sauce.
4. Place a lid on the pot and cook on low heat for 6-8 hours, or until the pork chops are soft and fully cooked.
Before you serve it, mix the sauce well and add more salt and pepper if necessary.

Different Types and Advice
For a new taste, use Gruyère cheese instead of Swiss cheese. Gruyère has a richer, nuttier flavor. If you like some spice, sprinkle a little bit of red pepper flakes into the sauce. To prepare this meal without gluten, use a cream of mushroom soup that is gluten-free. You can also add more vegetables like sliced mushrooms or bell peppers to increase the nutrition and enhance the taste.

Looking for a mouthwatering dish that’s both savory and sweet? The Slow Cooker Cherry Cola Ham is a delightful combination of juicy ham infused with the flavors of cherry cola and aromatic spices. Perfect for holiday gatherings or any special occasion, this recipe is sure to impress your family and guests. In this article, we’ll explore how to create this succulent dish using your slow cooker.

With these simple steps and tips, you can create a show-stopping Slow Cooker Cherry Cola Ham that’s tender, flavorful, and sure to be a hit at your next gathering. Enjoy the savory-sweet goodness and the compliments that come with serving this delicious dish

The Slow Cooker Cherry Cola Ham offers a unique twist on a classic dish, infusing the ham with the sweet and tangy flavors of cherry cola while slow cooking to tender perfection. This recipe requires minimal effort but delivers maximum flavor, making it ideal for busy days when you want a delicious meal without the fuss.

Ingredients You’ll Need:

• 1 fully cooked bone-in ham (about 5-7 pounds)
• 2 cups cherry cola (regular or diet)
• 1 cup brown sugar
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cloves
• Whole cloves for garnish (optional)

Equipment Needed:

• Slow cooker
• Basting brush
• Aluminum foil

• INSTRUCTIONS: 

1. Prepare the Ham:

• Remove the ham from its packaging and place it in the slow cooker. If necessary, trim any excess fat from the ham, leaving a thin layer for flavor and moisture.

2. Create the Glaze:

• In a mixing bowl, combine cherry cola, brown sugar, honey, Dijon mustard, Worcestershire sauce, and ground cloves. Whisk until the ingredients are well blended to create the glaze.

3. Glaze the Ham:

• Pour a portion of the glaze over the ham, ensuring it is coated evenly. Use a basting brush to spread the glaze evenly over the surface of the ham.

4. Slow Cook the Ham:

• Cover the slow cooker with the lid and cook the ham on low heat for 6-8 hours or until the ham is tender and reaches an internal temperature of 140°F (60°C) for optimal doneness.

5. Baste Periodically:

• During the cooking process, baste the ham with the remaining glaze every 1-2 hours to keep it moist and flavorful. If desired, you can also insert whole cloves into the ham for added aroma and presentation.

6. Rest and Serve:

• Once the ham is cooked to perfection, carefully remove it from the slow cooker and transfer it to a serving platter.
• Tent the ham loosely with aluminum foil and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute, keeping the ham moist and flavorful.

7. Slice and Enjoy:

• Slice the Slow Cooker Cherry Cola Ham into desired thickness, and serve warm with the remaining glaze from the slow cooker drizzled over the slices for extra flavor.

Tips for Perfect Slow Cooker Cherry Cola Ham:

1. Ham Selection: Choose a fully cooked bone-in ham for this recipe, as it retains moisture and flavor during slow cooking.
2. Glaze Consistency: Adjust the glaze thickness by adding more or less brown sugar and honey to achieve your preferred sweetness and stickiness.
3. Customize Flavors: Feel free to add additional spices such as cinnamon or nutmeg to the glaze for a more complex flavor profile.
4. Leftover Delights: Use leftover ham slices in sandwiches, salads, or omelets for delicious meals beyond the initial serving.

Ingredients

For the Potato Patties:

• 1 potato (200g / 7 oz), diced
• Water (enough to cover potatoes)
• 1 onion, sliced
• 50g carrot (1.75 oz), shredded
• Olive oil (for cooking)
• 1 egg
• 2 tbsp flour (15g / 0.5 oz)
• 30g parmesan cheese (1 oz), grated
• 10g parsley (0.35 oz), chopped
• Salt (to taste)
• Black pepper (to taste)
• Paprika (to taste)
• Bread crumbs (for coating)
• Vegetable oil (for frying)

For the Pickled Cucumber Salad:

• 300g cucumber (10.5 oz), thinly sliced
• 1 tsp salt
• 1 tbsp soy sauce (15ml / 0.5 fl oz)
• 1/2 tsp rice vinegar (2.5ml / 0.08 fl oz)
• 1/2 tsp white sugar (2g / 0.07 oz)
• 1/2 tsp sesame oil (2.5ml / 0.08 fl oz)
• A pinch of salt
• 1 tsp ginger (2g / 0.07 oz), diced
• 1 tbsp white sesame seeds (10g / 0.35 oz), roasted
• 2 tbsp sour cream (30ml / 1 fl oz)
• 1 tbsp mayonnaise (15ml / 0.5 fl oz)
• 8g dill (0.28 oz), chopped
• 2 garlic cloves, minced

Instructions

Step 1: Prepare the Potato Patties

1. Cook the Potatoes
   • Dice the potato and place it in a pot. Cover with water and cook for 15 minutes on medium-high heat until tender. Drain the water and mash the potatoes.
2. Cook the Vegetables
   • In a pan over medium heat, heat some olive oil. Add the sliced onion and cook for 2 minutes. Add the shredded carrot and cook for an additional 3-5 minutes until tender. Add the cooked vegetables to the mashed potatoes and mix well.
3. Prepare the Potato Mixture
   • Add the egg, flour, grated parmesan cheese, chopped parsley, salt, black pepper, and paprika to the mashed potato mixture. Mix well to combine.
4. Shape the Patties
   • Scoop some of the potato mixture and shape it into a ball. Flatten slightly and coat in bread crumbs.
5. Fry the Patties
   • Heat vegetable oil in a pan over medium heat. Place the patties in the pan and fry for 3-5 minutes on each side until golden brown and crispy.

Step 2: Prepare the Pickled Cucumber Salad

1. Pickle the Cucumbers
   • Thinly slice the cucumber and place in a bowl. Add 1 tsp salt and let sit for at least 10 minutes. After 10 minutes, squeeze out the excess liquid from the cucumbers.
2. Prepare the Dressing
   • In a small bowl, mix soy sauce, rice vinegar, white sugar, sesame oil, and a pinch of salt. Add the diced ginger and roasted sesame seeds to the dressing.
3. Mix the Salad
   • Pour the dressing over the cucumbers and mix well.
4. Prepare the Creamy Dressing
   • In a separate bowl, mix sour cream, mayonnaise, chopped dill, and minced garlic until well combined.

Serving

Serve the crispy potato and vegetable patties hot with a side of the refreshing pickled cucumber salad. Drizzle some of the creamy dressing over the patties or serve it on the side for dipping.

Conclusion

Enjoy the delightful combination of crispy, flavorful potato patties and the fresh, tangy cucumber salad. This dish is perfect for a quick and delicious meal that everyone will love.

Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

Directions:

1. In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.

2. In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center.

3. Pour the yeast mixture and olive oil into the well. Stir together with a spoon until the dough starts to come together.

4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

5. Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for about 1-2 hours or until it doubles in size.

6. Once the dough has risen, punch it down to release any air bubbles. Divide the dough in half if you prefer thin crust or use the entire dough for a thicker crust.

7. Roll out the dough on a floured surface into your desired thickness and shape.

8. Transfer the dough to a baking sheet or pizza stone lined with parchment paper.

9. Preheat the oven to 475°F (245°C) and let the dough rest for about 10 minutes.

10. Add your favorite pizza toppings and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

11. Prep Time: 15 minutes | Rising Time: 1-2 hours | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes

12. Kcal: Varies depending on pizza toppings | Servings: 2 medium-sized pizzas .