Garlic Butter Steak and Potatoes Skillet

• Steak strips should be combined with soy sauce, olive oil, spicy sauce, and pepper in a big bowl. Mix well and let marinate while preparing potatoes.

• Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add potatoes and heat butter. Potatoes should be cooked for 8 to 10 minutes, stirring periodically, until they are soft and brown. After moving the potatoes to a platter, set them aside.

• Place the garlic and the remaining 2 tablespoons of butter in the same skillet and heat it to medium-high. Arrange steak pieces in a single layer. Cook until browned, flipping once, for 2 minutes.

•  Place the potatoes and meat back in the skillet. Reduce heat and cook for a further one to two minutes. If preferred, season with more salt and pepper.
• Take off the fire and, if you’d like, top with grated Parmesan and fresh thyme. 

 This dish makes a delicious, entertaining dinner that requires little cleanup on a weeknight. For a warm at-home date, it also makes a beautifully romantic meal. Tonight, break out the bubbly and indulge them—as well as yourself!

• If you give it a try, don’t hesitate to leave a comment and a star rating. If you enjoy this flavorful steak and potatoes as much as we did, please let me know.  
• Steak with Garlic Butter and Potatoes Yield from skillet:
•  4 servings
• Prepare in ten minutes. Cook for fifteen minutes.
• twenty-five minutes overall

Ingredients

• 1/3 cup soy sauce
• 1 tablespoon olive oil
• 1 tablespoon hot sauce
• 1/4 teaspoon cracked black pepper
• 1-1/2 lb. flank steak, sliced against grain
• 1-1/2 lb. baby yellow potatoes, quartered
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 3 garlic cloves, minced
• Kosher salt and cracked black pepper
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon grated Parmesan, optional

Guidelines Combine steak in a large bowl. Transfer the garlic and the last 2 tablespoons of butter to the same skillet and heat it to medium-high. Arrange steak pieces in a single layer. Cook until browned, flipping once, for 2 minutes. Add the potatoes and steak back to the skillet. Reduce heat and cook for a further one to two minutes. If preferred, season with more salt and pepper.

Remove from heat and sprinkle with fresh thyme.

Enjoy!

German Chocolate Cake

The best homemade German chocolate cake

Recipe:

• 1. Prepare the cake with chocolate frosting: Mix the dry ingredients (sugar, flour, baking soda, baking powder, and cocoa) together. Beat together the wet ingredients (vanilla, buttermilk, eggs, and oil). Add boiling water and stir to combine.
• 2. Preheat oven to 375°F. Fill 8- or 9-inch circular baking pans with batter. To ensure that the cake pulls out easily, I also prefer to cut a round piece of wax or parchment paper for the bottom of the pan.
• 3. Prepare the German Chocolate Frosting by combining butter, egg yolks, brown sugar, granulated sugar, and evaporated milk in a saucepan. Heat the mixture until it reaches a gentle boil over medium heat. Mix continuously until the mixture becomes thick. Take off the heat and mix in the coconut, almonds, and vanilla. Allow to cool completely before layering it on the cake.
• 4. To make chocolate frosting, melt butter, mix in cocoa powder, then gradually beat in milk and powdered sugar until spreading consistency is achieved. To achieve the appropriate consistency, add a tiny quantity of more powder or milk, if necessary, to thin the frosting. Add vanilla and stir.
• 5.Compile: Arrange a round of cake on a plate or serving stand. Spread half of the coconut frosting evenly over the cake layer after applying a thin layer of chocolate frosting there. Aim to space the filling and cake border apart by about ½ inch. Place the second round of cake on top. Even out the chocolate icing throughout the cake. Place the leftover coconut frosting on the cake using a spoon.

Expert Advice:

Use ingredients at room temperature. To bring the eggs to room temperature, run them under hot water. For a few seconds, place the buttermilk in the microwave. It has a substantial impact!

STUFFED BELL PEPPER SOUP RECIPE

All the traditional tastes of stuffed peppers are combined to create an amazing-tasting soup in this filling and tasty stuffed bell pepper soup. A tasty recipe for comfort food that the whole family will love!

Ingredients

Instructions

Step 1: Get ready

• Dice the bell peppers, mince the garlic, and chop the onion. After that, measure out your components.

Cook the beef and vegetables in step two.

• Cook the ground beef, onions, bell peppers, and seasonings in a big pot or Dutch oven over medium heat until the meat is no longer pink. Add the minced garlic and toss often for a further two minutes of cooking. After draining, put back in the pot.

Add the liquid and rice in step three.

• Stir in rice, Worcestershire sauce, tomatoes, and crushed tomatoes. After that, bring to a boil, lower the heat, cover, and cook the rice until it is soft. Spoon soup into dishes; sprinkle cheese on top.
• NOW TRY THIS YUMMY STUFFED BELL PEPPER SOUP.
• Even on the busiest weeknights, this stuffed bell pepper soup is the ideal family dinner or a great dish to bring to a potluck. This dish is so tasty and so simple to create that it’s sure to please no matter when you decide to make it. I’m sure you’ll find yourself making it repeatedly after you give it a try.

Cream Cheese Mints

A straightforward recipe for classic Cream Cheese Mints! This is my grandmother’s recipe, modified slightly. I offer directions for putting them in molds for bridal or baby showers, and they can be done in a matter of minutes!

Ingredients:

1. 113 grams (4 oz) cream cheese
2. One tablespoon softened salted butter,
3. plus four cups (500 g) of powdered sugar,
4. plus enough for imprinting mints and as needed;
5. ½ teaspoon peppermint extract
6. and ⅛ teaspoon vanilla extract
7. Optional food coloring

Guidelines

• Cream cheese and butter should be put in the bowl of a stand mixer (or large bowl and beat with an electric mixer) until well combined and creamy.
• 113 g or 4 oz of cream cheeseOne-quarter cup salted butter
• Add 2 cups (250g) sugar gradually while running a low-speed mixer, stirring until well combined.
• 500 grams, or 4 cups, powdered sugar
• Mix in the vanilla extract and peppermint.
• Half a teaspoon each of peppermint and vanilla essence
• Add the remaining sugar gradually while running a low-speed mixer. Stir until all of the sugar is incorporated, pausing occasionally to scrape down the sides and bottom of the bowl. The dough should be extremely stiff and not sticky; if it is, add more powdered sugar until the consistency resembles play dough.
• If you’re using food coloring, you can beat the color into the dough using an electric mixer if you’re simply using one color. If you want to use many colors, divide the dough into as many bowls as you want to use, then add color to each one separately, stirring thoroughly to fully mix the color.

condiment coloring

• Smoothly roll the dough between your palms into portions the size of a teaspoon. Transfer to a baking sheet lined with wax paper. Using a fork dipped in powdered sugar, gently yet firmly press down on each mint.
• After letting the mints dry for a few hours at room temperature (they should be completely dry and hard to the touch when squeezed), move them to an airtight container and store in Keep chilled until you’re ready to serve. Mints should be stored in single layers with a covering of wax paper between each to reduce sticking.

Notes:

• Make sure you use brick-style cream cheese (as pictured in the post photo), not the tubular spreadable variety.

Parmesan Meatloaf

Even a novice can easily create this meatloaf. It’s incredibly tasty and tastes like a huge meatball. When I first prepared it, my entire family—including my finicky eaters—loved it, and they have asked for it numerous times since. I typically prepare hot buns, mashed potatoes, and a vegetable to go with it.

I made this for the family last year for the first time, and both the adults and the kids loved it! In addition, it was my first meatloaf, and I kind of liked it.

Add Ingredients to the Cart.

1. One pound of pork ground
2. One pound of ground beef
3. Two big eggs
4. One-fourth cup of breadcrumbs
5. half a teaspoon of dried basil
6. One-half tsp dried thyme
7. One-half tsp dried oregano
8. one or two finely minced cloves of garlic
9. One little yellow onion, shredded
10. 1/4 teaspoon ground black pepper and 1/2 teaspoon salt
11. Grated Parmesan cheese, half a cup
12. Porkless, homemade marinara sauce, half a cup
13. Half a cup of shredded Italian cheese blend

Directions

First 1

• Set the oven’s temperature to 350. Coat a loaf pan (I use a glass bread loaf pan) very lightly with cooking spray and set it aside.

Step 2

• Combine the ground beef and pork, eggs, breadcrumbs, thyme, basil, oregano, garlic, onion, salt, pepper, and Parmesan cheese in a sizable bowl. It will become tough if you overwork the mixture.

Step 3:

• Pour the batter into the loaf pan that has been oiled and shape it into a loaf. Add some pasta sauce on top of the meatloaf.

Step 4:

• Put the loaf pan with contents on a baking sheet and bake it for an hour.

Step 5:

• Take the meatloaf out of the oven and use this opportunity to drain any excess grease from the meats.

Step 6:

• Add the remaining shredded cheese on the top.

Step 7:

• Return the meatloaf to the oven and continue to roast it until the cheese has melted.
• Before slicing, take the meatloaf out of the oven and allow it to rest for five to ten minutes.

Savory Hand Pies

Warm and flaky, these flavorful hand pies provide the perfect comfort food on a cold day. These delicious hand pies are made with a rich and saucy beef mixture, cooked with chopped potatoes and veggies, wrapped into store-bought puff pastry, and baked till golden! They make a perfect light meal or convenient lunch.

Components:

1. One tablespoon of olive oil
2. One spoonful of butter
3. One medium white onion, chopped finely
4. One carrot, peeled and chopped finely
5. One rib celery, chopped finely
6. Salt
7. Pepper, black
8. Four garlic cloves crushed in a garlic press
9. 1 pound of ground beef with a lean-to-fat ratio of 85/15
10. One-half teaspoon of Italian spice
11. One-half teaspoon of white pepper
12. One spoonful of pasted tomatoes
13. Two tsp of Worcestershire sauce
14. Three level teaspoons of flour (all purpose)
15. 1/4 cup beef broth or stock
16. One medium russet potato, chopped into ¼-½-inch cubes after peeling.
17. Two tsp of fresh thyme leaves, plus additional for decoration
18. One tablespoon of parsley, chopped finely
19. Half a cup green beans
20. Two packets (17.3 oz each) of frozen puff pastry sheets
21. One whisked egg for the egg wash
22. flakes of salt, optional

Instructions

• Starting with the ingredients list above, gather and prepare all of your ingredients (puff pastry sheets not included; keep those frozen).
• Add the olive oil and butter to a large, deep skillet or Dutch oven over medium-high heat. After melting the butter, add the celery, carrot, and onion along with a generous amount of salt and pepper. Sauté the vegetables for a few minutes, or until they are just starting to soften.
• When the garlic begins to smell fragrant, add the ground beef, Italian seasoning, white pepper, and a few more pinches of salt and pepper. Using a spoon or spatula, crumble the beef into a fine consistency and simmer for a few minutes, or until no more seared bits remain.
• Add the tomato paste and Worcestershire sauce next, and mix these into the meat mixture. Finally, add the flour and mix it in thoroughly.
• Stir in the diced potato and the beef stock or broth after adding them. For about 25 to 35 minutes, or until the potatoes are soft and the sauce has thickened, cover the pan and let the filling simmer gently.
• Add the chopped parsley, thyme leaves, and peas to the filling and toss to incorporate. Let the beef filling cool fully before determining if it needs any more salt or pepper.
• When your filling is almost cool, remove the four puff pastry sheets you should have from the freezer and let them thaw at room temperature for about forty to forty-five minutes. If the pastry sheets thaw before your filling is almost cool, store them in the refrigerator to stay cold.
• Place one puff pastry sheet in front of you at a time on a work surface when they have thawed. The puff pastry sheet should be rolled out to a size of 10 by 10 inches before being cut into four, 5-inch squares. After using all of the puff pastry sheets, place the squares onto a sheet tray lined with parchment paper or wax to hold them in place
• .When necessary, place wax or parchment paper between the layers of squares to help keep them from sticking.
• After all of your puff pastry sheets have been rolled and cut into 5-inch squares (you should have 16 total), arrange about 4 squares in front of you at a time. To construct a slightly rectangular mound, add approximately ½ cup of the beef filling to the center of each square, leaving some border to allow for sels.
• Apply a thin layer of water to the borders of the filled square, then cover the filling with another puff pastry square, just like you would with a pie. Using a fork, press the edges together, then trim any extra to form a smaller rectangular bundle or “package.” Transfer to a sizable parchment paper-lined baking sheet (or, if necessary, two baking sheets), and repeat to assemble the remaining hand pies. (After assembled, you will have eight hand pies in all.)
• After assembling, make two to three tiny incisions, often known as “vents,” in the top of each hand pie to let steam out while it bakes. After that, put the hand pies into the freezer amd chill for 15-20 min
• Set the oven to 400 degrees.
• After they are cold, brush each savory hand pie with egg wash, top with a small pinch of flaky salt if desired, and bake for 24 to 26 minutes, or until they are deeply golden brown.
• Because the filling will be extremely hot, let the hand pies cool on a wire rack for ten minutes before consuming.