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Delicious Bread Pudding

The Best Way To Make Scrambled Eggs

 

Do you want your scrambled eggs to be aromatic, fluffy, and delightful in taste?

 Although it is one of the simplest breakfast dishes, it's very easy to make a mistake that causes the dish to lose its flavor. 

 Scrambled eggs are a very common breakfast choice that provides us with a good portion of protein in the morning. While it seems that a recipe isn't necessary for such a simple process, it's important to remember that even one mistake can ruin the taste of scrambled eggs.

 Don't want to ruin your scrambled eggs? Never add this 

How do you make perfect scrambled eggs? If you're aiming for a delicious breakfast, you must consider the ingredients that can impact the dish's final taste. Milk should never be added to scrambled eggs. Although it enhances many other dishes, in this case, it will spoil the taste of your breakfast. Why? 

 Milk won't aerate the scrambled eggs or make the dish creamy. The only outcome will be that the eggs will start to steam instead of fry, which may result in a dish that doesn't resemble scrambled eggs at all.

 The best additions to scrambled eggs If you want to diversify the classic scrambled egg version, try adding a little butter.

 Another interesting addition that will bring out a different taste from the dish is curry. In that case, it's worth preparing scrambled eggs with pre-sautéed onions and also adding your favourite vegetables, such as cherry tomatoes, bell peppers, olives, or fresh spinach leaves. (I wouldn't do that...but to each his or her own)

Many people also appreciate the classic version of scrambled eggs with onions and bacon. In the fall season, mushrooms are the star additions—lightly stewed chanterelles with chopped chives are popular.

Pot Roast Over Mashed Potatoes

 The perfect Fall afternoon meal!

INGREDIENTS:

For the Pot Roast:

3-4 lbs beef chuck roast 

2 tablespoons olive oil 

1 onion, diced 

3 cloves garlic, minced 

4 carrots, peeled and cut into chunks 

4 celery stalks, cut into chunks 

2 cups beef broth 

2 tablespoons tomato paste 

1 tablespoon Worcestershire sauce 

1 teaspoon dried thyme 

1 teaspoon dried rosemary 

Salt and pepper, to taste For the Mashed Potatoes: 2 lbs russet potatoes, peeled and cut into chunks 

4 tablespoons unsalted butter 

1/2 cup heavy cream (or milk) Salt and pepper, to taste Chopped parsley, for garnish (optional)

DIRECTIONS:

1. Sear the Pot Roast: 

Season the Roast: Generously season the beef chuck roast with salt and pepper. 

Heat Oil: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear the Beef: Brown the roast on all sides for about 3-4 minutes per side to develop a crust. Remove and set aside. 

2. Cook the Pot Roast: Sauté Veggies: In the same skillet, add the diced onion, carrots, and celery. Cook for 3-4 minutes until slightly softened. Add garlic and cook for another minute. Add Liquids and Seasonings: Pour in the beef broth , tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine and bring to a simmer.

 Cook Roast: Return the seared beef to the pot, cover, and reduce heat to low. Simmer for 3-4 hours on the stovetop (or cook in a preheated oven at 300°F for 3-4 hours) until the roast is fork-tender.

3. Make the Mashed Potatoes: Boil Potatoes: While the roast is cooking, place the potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and Mash: Drain the potatoes, then mash with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste. 

4. Serve: Shred the Pot Roast: Once the pot roast is done, remove it from the pot and shred it with two forks. Serve the pot roast over a generous helping of creamy mashed potatoes, spooning the vegetables and broth over the top. Garnish: Sprinkle with chopped parsley, if desired. This Pot Roast over Mashed Potatoes is the ultimate comfort food, full of tender beef, savory vegetables, and creamy mashed potatoes. 

Perfect for cold days or family gatherings! 🍖🥔✨ENJOY!

Garlic Butter Steak Bites

 Now this appeals to a meat and potatoes man like me..

INGREDIENTS:

1 lb steak, cut into bite-sized pieces 

3 tbsp butter

4 cloves garlic, minced 

1 tbsp olive oil 

Salt and pepper, to taste 

2 tbsp fresh parsley, 

chopped 4 large potatoes, peeled and cubed 

1/2 cup milk 

1/4 cup butter

 Additional salt and pepper, to taste

DIRECTIONS:

Prepare the Mash: Boil the cubed potatoes in salted water until tender. Drain the water. 

Add 1/4 cup of butter, milk, and salt and pepper to the potatoes. 

Mash the mixture until it becomes creamy and smooth. 

Cook the Steak Bites: 

Heat olive oil in a skillet over medium-high heat. 

Season the steak bites with salt and pepper, then fry them for about 2-3 minutes on each side until they are well-browned. 

Remove from skillet and set aside. 

In the same skillet, add 3 tbsp of butter and the minced garlic.

 Sauté for about 1 minute until the garlic is fragrant. 

Return the steak bites to the skillet. 

Toss them in the garlic butter and cook for an additional 1-2 minutes. 

Serve: Spoon the creamy mashed potatoes onto plates. Top with the garlic butter steak bites. Garnish with chopped fresh parsley. 

Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins | Servings: 4 | Kcal: 550

ENJOY!

Cheesy Stuffed Spinach Shells

 Here is a nice early fall special you can prepare.

INGREDIENTS:

1 box jumbo pasta shells - 

1 tablespoon olive oil - 

2 cups ricotta cheese -

 2 cups shredded mozzarella cheese, divided -

 1/2 cup grated Parmesan cheese - 

1 egg, lightly beaten - 

1 teaspoon garlic powder -

 1 teaspoon dried basil - 

1 teaspoon dried oregano - 

1/4 teaspoon salt - 

1/4 teaspoon black pepper - 

10 oz frozen spinach, thawed and drained - 

3 cups marinara sauce

DIRECTIONS:

1. Preheat your oven to 375°F (190°C). 

2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside. 

3. In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, egg, garlic powder, dried basil, dried oregano, salt, and black pepper. Mix well. 

4. Stir in the thawed and drained spinach until evenly distributed. 

5. Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. 

6. Stuff each cooked pasta shell with the cheese and spinach mixture and place them in the baking dish.

 7. Pour the remaining marinara sauce over the stuffed shells and sprinkle the top with the remaining 1 cup of shredded mozzarella cheese. 

8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. 

9. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly. 

10. Let the dish cool for a few minutes before serving. 

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

ENJOY!

Chicken in a Pressure Cooker

Homemade Ice Cream With Strawberries

Coconut Pudding

Red Snapper and Grits..

 I don't eat seafood, but my wife does enjoy it....and for you others who partake...This one is for you.

INGREDIENTS: 

For the grits: - 

🥣 1 cup stone-ground grits -

 💧 4 cups water - 

🥛 1 cup heavy cream - 

🧀 1 cup shredded cheddar cheese - 

🧂 Salt and pepper to taste 

For the seafood: 

- 🐟 2 red snapper fillets - 

🍤 12 large shrimp, peeled and deveined -

 🌶 1 tbsp Cajun seasoning - 

🫒 2 tbsp olive oil - 

🧂 Salt and pepper to taste

 For the Cajun cream sauce: - 

🧈 2 tbsp unsalted butter - 

🧄 2 cloves garlic, minced - 

🍗 1/2 cup chicken broth - 

🥛 1 cup heavy cream -

 🌶 1 tbsp Cajun seasoning - 

🧀 1/2 cup grated Parmesan cheese - 

🌿 1 tbsp chopped fresh parsley

DIRECTIONS:

1. Prepare the grits: -

 🔥 In a medium saucepan, bring the water to a boil. - 

🥣 Slowly add the grits, stirring constantly. - 

🔪 Reduce heat to low and cook, stirring occasionally, until the grits are thick and creamy, about 20-25 minutes. - 

🥛 Stir in the heavy cream and shredded cheddar cheese. -

 🧂 Season with salt and pepper to taste. Keep warm. 

2. Prepare the seafood: -

 🧂 Season the red snapper fillets and shrimp with Cajun seasoning, salt, and pepper. -

🫒 Heat the olive oil in a large skillet over medium-high heat. -

 🐟 Cook the red snapper fillets for about 3-4 minutes on each side, or until cooked through and flaky. Remove from the skillet and set aside. 

 - 🍤 In the same skillet, cook the shrimp for about 2-3 minutes on each side, or until pink and opaque. Remove from the skillet and set aside. 

3. Prepare the Cajun cream sauce: - 

🧈 In the same skillet, melt the butter over medium heat. - 🧄 Add the minced garlic and cook for about 1 minute until fragrant. - 

🍗 Add the chicken broth, heavy cream, and Cajun seasoning. Bring to a simmer and cook for about 5 minutes, or until the sauce thickens slightly. -

 🧀 Stir in the grated Parmesan cheese and chopped parsley. - 🧂 Season with salt and pepper to taste.

 4. Assemble the dish: - 

🍽 Divide the grits among serving plates. - 

🐟 Top with the red snapper fillets and shrimp. - 

🌶 Drizzle the Cajun cream sauce over the top. - 

🌿 Garnish with additional parsley if desired.

 Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes Kcal: 650 kcal | Servings: 4 servings

ENJOY!!!

Coffee Mousse

Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

 

Here is a nice Italian Recipe for when you NEED something different to eat.

INGREDIENTS:

For the Meatballs: 

1 lb ground chicken 

1/2 cup ricotta cheese 

1/4 cup grated Parmesan cheese 

1 egg 

1/2 cup breadcrumbs 

2 cloves garlic, minced Salt and pepper to taste 

1 tablespoon Italian seasoning

 For the Spinach Alfredo Sauce: 

2 tablespoons butter 

1 clove garlic, minced 

1 cup heavy cream 

1/2 cup grated Parmesan cheese 

2 cups fresh spinach, chopped 

Salt and pepper to taste 

Additional: 

Cooked pasta, for serving instructions

DIRECTIONS:

Preheat Oven: Preheat oven to 400°F (200°C). 

Make Meatballs: 

In a bowl, mix ground chicken, ricotta, Parmesan, egg, breadcrumbs, minced garlic, salt, pepper, and Italian seasoning. 

Form into 1-inch meatballs and place on a parchment-lined baking sheet.

 Bake Meatballs: Bake for 20-25 minutes, until cooked through and lightly golden.

 Prepare Sauce: 

Melt butter in a saucepan over medium heat. 

Sauté garlic until fragrant. 

Stir in heavy cream and Parmesan, bring to a simmer, and cook until slightly thickened, about 5 minutes. 

Finish Sauce: 

Add chopped spinach to the sauce, season with salt and pepper, and cook until spinach is wilted. 

Serve: Serve meatballs over cooked pasta, topped with spinach Alfredo sauce.

ENJOY!

Oven Fried Chicken Wings

 

Here is a recipe, A recipe for the best baked chicken wings that are extra crispy on the outside and very tender and most on the inside.

INGREDIENTS:

4 lbs chicken wings 

2 tbsp baking powder 

3/4 tsp salt 

Oil spray

DIRECTIONS:

1.Preheat oven to 250 degrees. 

2.Season chicken wings with salt. 

3.Toss the chicken with baking powder to coat evenly (I used a ziplock bag and did a little shake) Put foil on a baking sheet then place a baking rack on top.

4. Spray the rack with oil spray.

5.  Place the chicken wings in a single layer on the baking rack. Bake for 20 minutes. 

6. Increase the heat to 425 degrees and continue baking for an additional 45 minutes. 

7.Turn the wings halfway so they get brown on both sides. 

Enjoy!!

Banana Pancakes With Oats

New Form of Carrot Cake

Tasty Banana Pancakes

Sausage Rigatoni

 

With just a few simple ingredients, you can create a meal that's sure to please the whole family.

 INGREDIENTS:

 12 ounces (340g) rigatoni pasta 

1 tablespoon olive oil 

1 pound (450g) Italian sausage, casings removed 

1 onion, chopped 

3 cloves garlic, minced 

1 can (28 ounces) crushed tomatoes 

1 teaspoon dried oregano 

1 teaspoon dried basil Salt and pepper to taste 

1/4 teaspoon red pepper flakes (optional) 

Fresh basil leaves, chopped, 

for garnish Grated Parmesan cheese, for serving 

DIRECTIONS:

Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside. 

In a large skillet, heat the olive oil over medium heat. 

Add the Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through. 

Add the chopped onion and minced garlic to the skillet with the sausage. Cook, stirring occasionally, until the onion is soft and translucent. 

Stir in the crushed tomatoes, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using)

. Bring the mixture to a simmer and let it cook for 10-15 minutes to allow the flavors to meld together.

Add the cooked rigatoni pasta to the skillet with the sausage and sauce. Toss everything together until the pasta is well coated in the sauce.

 Remove the skillet from the heat and garnish the Sausage Rigatoni with chopped fresh basil leaves.

 Serve the pasta hot, with grated Parmesan cheese sprinkled on top, if desired. Enjoy the hearty and comforting flavors of this Sausage Rigatoni dish for a satisfying meal that's perfect for any occasion!

Enjoy!

(SPECIAL THANK YOU TO THE BLOG "PROMISING RECIPES" for this Recipe!)

EAsy Lemon Glaze Cake

 Here is a heavenly recipe for a sweet treat...

Heavenly Easy Lemon Glaze Cake 

INGREDIENTS:

2 cups all-purpose flour 

1 1/2 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1 cup unsalted butter, softened 

1 1/4 cups granulated sugar 

3 large eggs 

2 tbsp lemon zest 

1 tbsp lemon juice 

1 tsp vanilla extract 

1 cup buttermilk 

Lemon Glaze: 

1 1/2 cups powdered sugar 

3 tbsp lemon juice 

1 tbsp lemon zest

 DIRECTIONS:

: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.

 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 

In a large bowl, cream the butter and sugar until light and fluffy. 

Beat in eggs, one at a time. 

Stir in the lemon zest, lemon juice, and vanilla extract. 

Gradually mix in the dry ingredients alternately with buttermilk, starting and ending with dry ingredients. 

Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. 

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 For the glaze: 

In a small bowl, combine the powdered sugar, lemon juice, and lemon zest until smooth. 

Drizzle the glaze over the cooled cake. 

Allow it to set before slicing. Garnish with additional lemon slices if desired.

ENJOY!

If You Didn't Like Liver Before...(Try This)

A Meat and Potatoes Recipe

American Chicken and Pasta

Meat and Potatoes Like You've Never Tasted Before

Easy Delicious Rice

Creamy Morango

Homemade Pasta Salad

Mama's Tasty and Juicy Meats

Pasta Shells With Ground Beef

 

This pasta shells with ground beef recipe is so delicious and easy that anyone can make it. I learned to make this skillet from a friend of mine, but he told me that he has inspired it from his Mexican neighbor recipe who calls it Conchitas. The term Conchitas comes from the shape of the pasta that is very much like like a goulash but with a Mexican flare.

INGREDIENTS:

1.5 Pound of ground beef 

Garlic clove 

Black pepper 

Sazon perfecta seasoning. 

2 cups of medium-size pasta shells 

1/4 cup of oil 

4 cups of water 

2 tablespoons of granulated knorr chicken bouillon 

4 tablespoons of the granulated knorr tomato bouillon 

3 diced serrano chiles half of an onion 

1 can of Rotel a handful of chopped cilantro garlic and onion powder to taste 

2 packets of the red sazon 

1 bay leaf

DIRECTIONS:

Brown the ground beef with chopped garlic, black pepper, and Sazon perfecta seasoning. 

 While the meats is cooking, in a deep skillet brown pasta shells in 1/4 cup of oil (just as you would brown rice a Roni). 

Drain the grease from your ground beef and add the meat to the pasta shells. 

Add 4 cups of water, 2 tablespoons of granulated knorr chicken bouillon, 

3 diced serrano chiles, and 4 tablespoons of the granulated knorr tomato bouillon, chop in a half of an onion, a can of Rotel, a handful of chopped cilantro, 

2 packets of the red Sazon, one bay leaf, and add garlic and onion powder according to your taste. 

Stir and cover cook on medium-high until your shells are aldente. serve! and enjoy this easy Mexican pasta shells with ground beef recipe. 

 Enjoy!!

Honey Grilled Barbecued Shrimp

 

Ingredients 

 ⅓ cup Your Favorite Barbecue Sauce 

⅓ cup Honey 

4 cloves Garlic (finely minced or pressed) 

3 tablespoons Chili Garlic Sauce (or sriracha, optional and to taste if you prefer some spiciness) 

1 ¼ pounds Fresh Shrimp (cleaned and deveined, I use U20 shrimp, with tails still on; you can use larger shrimp or shrimp without tails on if desired) 

2 tablespoons Olive Oil add Salt (and freshly ground black pepper, for seasoning)

 add Fresh Lemon Wedges (for serving) 

add Parsley (or fresh cilantro, optional for garnishing) 

Directions 

1. To a medium bowl, add the barbecue sauce, honey, garlic, optional sriracha or chili garlic sauce, and stir to combine. 

2.Divide mixture into two bowls (one for brushing on the shrimp while grilling and the other as a dipping sauce when serving); 

Sweet Potato Pie

 Happy New Year! 

DOES ANYONE HERE ACTUALLY STILL EAT Sweet Potato Pie ???😋😍 

INGREDIENTS:

1 (1 pound) sweet potato

 1/2 cup butter, softened 

1 cup white sugar 

1/2 cup milk 

2 eggs 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground cinnamon 

1 teaspoon vanilla extract 

1 (9 inch) unbaked pie crust 

DIRECTIONS: -Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin. -Break apart sweet potato in a bowl. 

Add butter, and mix well with mixer. 

Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth

. Pour filling into an unbaked pie crust. 

Bake the Pie: Bake the sweet potato pie in the preheated oven for 55 to 60 minutes or until a knife inserted in the center comes out clean. 

The pie will puff up like a souffle during baking and will sink down as it cools. 

Cool and Serve: Allow the sweet potato pie to cool before serving. Once cooled, you can slice and serve the delicious sweet potato pie. Enjoy! 

❤ Indulge in the delightful flavors of this homemade sweet potato pie. It’s perfect for holidays or any occasion. This recipe yields a scrumptious sweet potato pie with a rich and creamy filling, spiced with nutmeg and cinnamon, all encased in a buttery pie crust.

 Enjoy the warmth and sweetness of this classic dessert!