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Ingredients 2 pounds of cubed beef chuck roast One medium onion, finely chopped; three minced garlic cloves; two tablespoons of olive oil; salt and freshly ground black pepper, to taste – 1/4 cup of tomato paste – 1 finely sliced carrot – 1 stalk of celery • One cup of dry red wine – Grinded … Read more
Ingredients – 9 al dente cooked lasagna noodles – 2 cups cooked shredded chicken (rotisserie works great) – 1 cup fresh asparagus (trimmed and cut into 1-inch pieces) – 1 cup sugar snap peas (trimmed and halved) – 1 cup diced yellow bell pepper – 1 cup baby spinach leaves – 1 cup carrots (shredded). … Read more
We throw in our veggies and hello! we close the jar and let it macerate for a while. What happens next is that over time the liquid automatically turns into brine. And here’s what you can do with it after eating the last pickle : Pickle juice as a marinade : You can use leftover brine to marinate … Read more
Ingredients • 2-4 large boneless, skinless chicken breast fillets • 2-4 slices Swiss or mozzarella cheese • Garlic powder (to taste) • Onion powder (to taste) • Paprika (to taste) • Italian spices (to taste) • Salt and black pepper • 8 asparagus, cleaned • 1/4 cup panko breadcrumbs (optional) Preparation Preheat the oven to … Read more
Immerse yourself in a culinary journey down South with this delightful Baked Cajun Shrimp recipe, a dish that marries the simplicity of Midwestern cooking with the vibrant, bold flavors of the South. Perfect for family gatherings, this recipe brings people together, creating memories as rich as the flavors it boasts. On those balmy summer evenings, … Read more
Ingredients – 2 pounds of lean beef tips or stew meat – 1 cup of beef broth – 1/2 cup of balsamic vinegar – 1 tablespoon of Worcestershire sauce Use one spoonful of soy sauce. – Mince 4 garlic cloves. -1 diced onion In place of fresh rosemary, use 1 tablespoon of dried rosemary, or … Read more
A breakfast table centerpiece, the French Toast Bake offers a delightful marriage of comfort and celebration, perfect for festive mornings or those leisurely weekends. Tracing its roots back to medieval France, it was once referred to as “pain perdu,” or “lost bread.” This name captures the essence of repurposing stale or day-old bread into a … Read more
Ingredients 1 package (16 oz) frozen potato and onion pierogies 1 tablespoon water 7 oz kielbasa sausage, sliced 4 oz cream cheese (from 8-oz package), very softened 1/2 cup sour cream 1/2 cup Progresso™ chicken broth (from 32-oz carton) 1/8 teaspoon coarse ground black pepper 1 cup shredded Cheddar cheese (4 oz) 1/2 cup thinly diagonally sliced green onions Preparation Heat oven to 375°F. … Read more
Ingredients Massive russet potatoes four Ezoic varieties Edoic olive oil, salt Dip it in butter, bitter cream, cheese, chives, bacon pieces, or your favorite toppings—the choice is yours! Preparation Begin by washing the russet potatoes under cold water to remove any dirt or debris. Set aside. Dry them with a transparent dish towel. To prevent … Read more
Embarking on a culinary journey into the heart of Amish communities introduces us to the Amish Poor Man’s Steak – a dish that reflects the humility and innovation inherent in traditional Amish cooking. This recipe offers an ingenious alternative to pricier steak cuts, employing ground beef and essential pantry items to forge a delectable, heartwarming … Read more