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Mongolian Noodles with Ground Beefπ
Ingredients:
8 oz ramen noodles (or any thin noodles)
1 lb ground beef
3 cloves garlic, minced
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoons brown sugar
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional)
2 green onions, chopped (for garnish)
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Directions:
Cook the Noodles:
Bring a pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, sesame oil, and red pepper flakes. Set aside.
Cook the Beef:
Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Combine Everything:
Add the minced garlic to the cooked beef and sautΓ© for 1 minute until fragrant. Pour in the prepared sauce and stir to coat the beef. If you'd like a thicker sauce, add the cornstarch slurry and cook for an additional 1-2 minutes until thickened.
Toss with Noodles:
Add the cooked noodles to the skillet and toss to combine, ensuring the noodles are evenly coated with the sauce.
Serve:
Transfer to serving plates and garnish with chopped green onions. Serve hot.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 420 kcal per serving | Servings: 4
Can you join my group please for more recipes thank you very much πΉπΉπππ
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Levain Bakery Chocolate Chip Cookies πͺ
Ingredients:
1 cup cold unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 410Β°F (210Β°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the cold cubed butter, granulated sugar, and brown sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and chopped walnuts, if using.
7. Using an ice cream scoop, scoop dough onto the prepared baking sheets, leaving space between each cookie.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
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Beef Estofado
Ingredients:
2 lbs (900g) beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
1 lb pearl onions or small shallots, peeled
4 garlic cloves, minced
2 tablespoons tomato paste
1 can (14 oz) crushed tomatoes
1/2 cup red wine vinegar
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon allspice
1 bay leaf
2 cups beef broth
Salt and black pepper to taste
Fresh parsley for garnish
Procedure
*Turn the Instant Pot to SautΓ© mode and heat the olive oil. Add the beef cubes in batches and sear until browned on all sides. Remove and set aside.
*Add the chopped onion and pearl onions to the pot. SautΓ© for 3-4 minutes until softened, then add garlic and cook for another minute.
*Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf. Mix well to combine.
*Return the beef to the pot and pour in the beef broth. Season with salt and black pepper to taste.
* Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.
*Open the lid, stir the stifado, and taste for seasoning. Discard the bay leaf.
*Serve hot, garnished with fresh parsley, over rice, mashed potatoes, or crusty bread.
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π₯¦π Crunchy Broccoli Apple Salad
Ingredients:
- 2 cups broccoli florets
- 1 apple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Directions:
1. In a large bowl, combine broccoli, apple, red onion, dried cranberries, and sunflower seeds.
2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the broccoli mixture and toss until everything is well coated.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Enjoy your crunchy broccoli apple salad!
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 40 minutes | Servings: 4
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Mile High Pound Cake using Eagle Brand Sweetened Condensed Milk:
For more Good Recipes
Ingredients:
* 2 cups (4 sticks) unsalted butter, room temperature
* 3 cups granulated white sugar
* 1 can (14 ounces) sweetened condensed milk
* 8 large eggs, room temperature
* 1 tablespoon vanilla extract
* 1 teaspoon salt
* 4 1/2 cups cake flour or all-purpose flour
* 1 teaspoon baking powder
Instructions:
* Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan.
* Cream the butter and sugar together in a large bowl with an electric mixer until light and fluffy, about 5 minutes.
* Beat in the sweetened condensed milk until well combined.
* Add the eggs one at a time, beating well after each addition.
* Stir in the vanilla extract and salt.
* In a separate bowl, sift together the flour and baking powder.
* Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
* Pour the batter into the prepared pan and smooth out the top.
* Bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
* Let the cake cool completely in the pan on a wire rack before removing.
Tips:
* For best results, use room temperature ingredients.
* Don't overmix the batter. Once the dry ingredients are incorporated, stop mixing.
* The cake is done when a toothpick inserted into the center comes out clean.
* Let the cake cool completely before frosting it, as this will help prevent the frosting from melting.
Frosting Options:
* Classic Buttercream Frosting: This is a simple and delicious frosting that goes well with pound cake.
* Cream Cheese Frosting: This tangy frosting is a great complement to the sweetness of the cake.
* Chocolate Ganache: For a rich and decadent treat, top the cake with chocolate ganache.
Enjoy
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Braised Chicken Wings with Mushrooms
Ingredients
- 2 lbs chicken wings
- 1 cup dried mushrooms (shiitake or button)
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tbsp sugar
- 2 tbsp vegetable oil
- Sesame oil and scallions for garnish
Combine chicken, mushrooms, garlic, soy sauce, oyster sauce, sugar, and oil in a pot. Braise for 30-40 minutes or until wings are tender
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Love this!
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Garlic Herb Roasted Potatoes, Carrots, and Zucchini
Ingredients:
4 cups potatoes, diced
2 cups carrots, sliced
2 cups zucchini, sliced
3 tbsp olive oil
3 cloves garlic, minced
1 tbsp dried rosemary
1 tbsp dried thyme
Salt and pepper to taste
Instructions:
Preheat your oven to 400Β°F (200Β°C). Line a baking sheet with parchment paper.
In a large bowl, combine the potatoes, carrots, zucchini, olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Roast for 25-30 minutes, until the vegetables are tender and golden brown, stirring halfway through.
Serve warm and enjoy your Garlic Herb Roasted Potatoes, Carrots, and Zucchini!
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Crispy Chicken and Bacon Sandwich Recipe ππ₯π
Ingredients:
For the Fried Chicken:
2 boneless chicken breasts π
1 cup buttermilk π₯
1 tsp garlic powder π§
1 tsp smoked paprika πΆοΈ
1 cup all-purpose flour πΎ
1/2 cup breadcrumbs
Salt and pepper to taste
Vegetable oil for frying π’οΈ
For the Sandwich Assembly:
4 slices crispy bacon π₯
2 slices cheddar cheese π§
2 brioche buns π
Lettuce π₯¬
Pickles π₯
2 tbsp mayonnaise
1 tsp hot sauce (optional) πΆοΈ
Butter for toasting π§
Instructions:
Prepare the Chicken:
Marinate the chicken breasts in buttermilk, garlic powder, and smoked paprika for at least 30 minutes (overnight for more flavor).
Coat and Fry:
Mix flour, breadcrumbs, salt, and pepper in a bowl.
Dredge the marinated chicken in the flour mixture, ensuring even coating.
Heat oil in a deep pan and fry the chicken until golden and crispy (about 6-8 minutes). Drain on paper towels.
Cook the Bacon:
Fry bacon slices until crispy. Set aside.
Toast the Buns:
Spread butter on the brioche buns and toast them lightly in a pan until golden.
Assemble the Sandwich:
Spread mayonnaise on the bottom bun.
Add lettuce, the crispy chicken, a slice of cheddar cheese, bacon slices, and pickles.
Drizzle with hot sauce if desired.
Top with the other bun.
Serve:
Serve with a side of fries or coleslaw and enjoy this indulgent delight! π
Get ready for a crispy, cheesy, bacon-loaded sandwich experience! ππ₯
#crispychicken #baconsandwich #cheeselovers #foodie #briochebuns
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Oven Fried Feta Rolls with Chili Honey
Ingredients:
For the Feta Rolls:
8 sheets phyllo dough, thawed
1 cup crumbled feta cheese
Β½ cup cream cheese, softened
1 teaspoon dried oregano
1 teaspoon garlic powder
2 tablespoons olive oil or melted butter (for brushing)
For the Chili Honey:
ΒΌ cup honey
Β½ teaspoon red chili flakes (adjust to taste)
1 teaspoon fresh lemon juice
Directions:
Prepare the Feta Rolls: Preheat your oven to 375Β°F (190Β°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the feta cheese, cream cheese, oregano, and garlic powder until smooth and well combined.
Lay one sheet of phyllo dough on a clean surface. Brush it lightly with olive oil or melted butter. Place another sheet on top and brush it as well.
Spoon about 2 tablespoons of the feta mixture onto one end of the phyllo. Roll tightly, tucking in the sides as you go, like a spring roll or burrito. Repeat with the remaining phyllo sheets and filling.
Place the rolls seam-side down on the prepared baking sheet. Brush the tops with olive oil or butter.
Bake for 15-20 minutes, or until the rolls are golden brown and crispy.
Prepare the Chili Honey: While the rolls bake, combine the honey, chili flakes, and lemon juice in a small saucepan. Heat gently over low heat for 1-2 minutes, just until warmed and the flavors meld. Remove from heat.
Serve: Drizzle the warm chili honey over the baked feta rolls just before serving. Garnish with additional chili flakes or fresh herbs if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 120 kcal per roll | Servings: 8 rolls
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