Emy

Ingredients

• 1½ Lbs.Of stewing beef.
• 1½ Cups.Of halved mushrooms.
• 1 large chopped onion.
• 4 sprigs of fresh thyme.
• ⅓ Cup.Of all-purpose flour.
• ½ Tsp.Of garlic powder.
• ½ Tsp.Of table salt.
• ½ Tsp.Of ground black pepper.
• ½ Tsp.Of paprika.
• 2 Tbsp.Of sunflower oil.
• 2 Tbsp.Of soft butter.
• ⅔ Cup.Of low sodium beef broth.
• Dry egg noodles; I used an 8-ounces Pkg.
• 1 Tbsp.Of fresh parsley.

How To Make Beef Stroganoff Casserole

Start by preheating your oven to 300°F before you begin cooking. Then after, add the flour and spices in a large mixing bowl. Set the container aside.

After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.

In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.

Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.

In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.

Remove the steak from the oven and raise the temperature to 350 degrees Fahrenheit. Remove the thyme sprigs from the pan and whisk in the egg noodles and the gravy mixture until everything is well combined. Bake for a further 15 minutes, just until the mixture is hot and bubbling.

The cinnamon sugar donut sweet bread is a recipe that is so easy to make and will be a hit with people of all ages.

Ingredients

Bread Ingredients:

• 1/4 C canola oil
• 1/4 C unsalted butter (softened)
• 1 C sugar
• 2 large eggs (room temp)
• 1 tsp vanilla
• 1 1/2 C flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 C buttermilk *
• 1/2 tsp cinnamon
• 1/2 tsp molasses

Coating Ingredients:

• 1/2 C unsalted butter (melted)
• 1/4 C sugar
• 1/4 C brown sugar (packed)
• 1/2 tsp cinnamon
• * I use 1/2 C whole milk mixed with 1/2 tsp white vinegar as a substitute for buttermilk.

Instructions

1. Preheat oven to 350 degrees.
2. Mix oil, butter, and sugar in a bowl until combined.
3. Stir in eggs and vanilla until the mixture is smooth.
4. Gently begin adding the dry ingredients and the buttermilk*,bstirring until the batter has formed.
5. Scrape sides of the bowl so those ingredients can also be included in the batter.
6. Make sure that there are no lumps.
7. Remove 1/2 cup of the batter. Add it to a smaller bowl. Set aside. Now add the cinnamon and molasses. Stir to mix well.
8. Prepped the loaf pan by spraying it with a baking spray.
9. Begin by scooping in half of the bread batter into the loaf pan. Smooth this out in the bottom of the pan.
10. Spoon half of the cinnamon/molasses batter on top of the bread batter.
11. Scoop the remaining bread batter on top of the cinnamon/molasses batter carefully.
12. Spoon the remaining cinnamon/molasses batter on top of the bread batter.
13. Using a butter knife or a toothpick swirl the batters together.
14. Bake at 350 degrees for 45-50 minutes.
15. Remove from oven and allow to cool for 10 minutes while still in the loaf.
16. Gently loosen the edges and the sides of the loaf from the pan.
17. Using your hands carefully remove the loaf from the pan.
18. Prepare the coating for the loaf while it is cooling.
19. Pour the melted butter in a large shallow dish. Add both sugars and cinnamon stirring to mix well.
20. Dip each side of the loaf into the melted butter until coated.
21. Spoon the melted butter on the edges.
22. Carefully take the bread out of the melted butter and place each side into the sugar cinnamon mix ensuring that the side is well coated. Sprinkle the sugar-cinnamon mixture on top of the bread.

INGREDIENTS

1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed.
1 can (4 ounces) chopped green chilies.
1 can (4 ounces) chopped jalapeno peppers.
Oil for deep-fat frying.
1-1/2 cups shredded cheddar cheese.

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce

This Chicken Broccoli Casserole will earn you a standing ovation from your family.

Ingredients:

• 1 lb. Cooked chicken cut into bite sized pieces
• 20 oz. Frozen chopped broccoli cooked and drained
• 2 Cans of reduced fat cream of chicken soup
• ⅔ C. Evaporated milk
• ½ tsp. Garlic powder
• 1 C. Reduced fat shredded cheddar cheese
• ½ C. Bread crumbs
• 3 Tbsp. Parmesan cheese

Instructions:

• Preheat the oven to 350 degrees.
• Add the chicken and broccoli to a large mixing bowl.
• Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well.
• Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish.
• Top with the shredded cheese.
• In a bowl, combine the breadcrumbs and parmesan cheese.
• Sprinkle the breadcrumb mixture over the casserole.
• Bake for 30 minutes.
• Let sit for 10 minutes before serving.

INGREDIENTS

• 1 9-inch pie crust, unbaked
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup light brown sugar
• 1/4 cup pure maple syrup
• 1 1/2 cups pecans, finely chopped
• 1/4 teaspoon salt

PREPARATION

1. Blind bake crust according to package directions. Let cool completely while you make the filling.
2. In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
3. In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.
5. Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.
6. Enjoy!

This Crockpot Goulash Recipe is hearty and comforting. This no-fuss dinner is filled with ground beef, diced onions, fresh bell peppers, garlic, seasonings, macaroni, frozen peas, and salt and pepper.

American goulash is an old-fashioned meal that is sure to keep your taste buds happy and your belly full.

Ingredients:

• 2 pounds ground beef
• 1/2 onion diced
• 1 green bell pepper diced
• 1 red bell pepper, diced
• 1 tsp. Minced garlic
• 1 tsp. salt
• 1 tsp. pepper
• 2 tsp. Italian Seasoning
• 2 cans tomato sauce14.5 oz
• 2 cans diced tomatoes 14.5 0z
• 2 cups beef broth
• 1 box dry uncooked macaroni
• 1 cup frozen peas

• How To Make Crockpot Goulash Recipe:

  1. In a skillet over medium heat, cook ground beef until it is brown.
  2. Add the onions and peppers, cook until tender.
  3. Add the meat mixture to a 6-quart slow cooker.
  4. Add in bell pepper, Italian Seasoning, salt, pepper, tomatoes, and broth.
  5. Stir to combine.
  6. Cover and cook on high for 3.5 hours.
  7. Cook your pasta 1 hour before serving as the box directs you too.
  8. 30 minutes before serving stir in the pasta and peas..
  9. Cover and let sit.
  10. Garnish and Serve

INGREDIENTS:

2 pounds of steak, I used beef tenderloin, cut into bite size pieces
4 cloves garlic, minced
¼ cup butter
¼ cup white wine
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground pepper

INSTRUCTIONS:

Cut the steak of your choice into bite-size pieces. I used beef tenderloin, but you can use NY Strip or Ribeye if you’d like. Sprinkle the steak with smoked paprika, salt and pepper.
Heat a large cast iron skillet to medium high. Add in the olive oil, then sear all sides of the steak. Be sure not to overcrowd the pan, otherwise the steak will steam, rather than sear.
Once the steak is seared and reaches your desired temperature when checked with a meat thermometer (I prefer 125F), remove and set aside.
Add the garlic to the skillet, and cook for just about 10 seconds, careful not to let it brown. Then pour in the white wine (or beef broth), to deglaze the pan. Allow ⅓ of the wine to evaporate as you’re scraping up the brown bits of flavor.
Add in the butter and cook for another 2 minutes. Add the steak back in and toss in the butter. Garnish with parsley and serve.
Store leftovers in the fridge for a few days or freeze in an airtight container.

Enjoy !!!

This old-time chocolate cobbler is rich and wonderful! It’s great for potlucks and get-togethers. It’s fast, easy, and always a hit.

Rich, hot, gooey, fluffy chocolatey goodness is how I’d describe old-fashioned chocolate cobbler.

If you love molten lava cakes, then you are going to flip your wig over chocolate cobbler! Not only is it pretty much fail-proof, but it’s casual enough to serve after a weekday dinner and decadent enough for special occasions.

Ingredients

FOR THE BATTER:

• 1/2 cup unsalted butter
• 1 1/2 cups granulated sugar
• 4 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract

FOR THE TOPPING:

• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 3 cups boiling water
• Vanilla ice cream, for serving

How To Make Southern Chocolate Cobbler

1. Preheat oven to 350°F.
2. Place butter in a 9×13-inch baking dish and put in oven. Once butter has melted, remove and set aside.
3. Stir together the 1 1/2 cups sugar, 4 tablespoons cocoa powder, flour, milk, baking powder, salt, and vanilla extract. Spoon into baking dish over melted butter, but do not stir.
4. In a separate bowl, mix together the 2 cups sugar and 1/2 cup cocoa powder. Sprinkle over batter in pan. Pour boiling water over topping, but again do not stir.
5. Bake until top has set, 35-40 minutes. The bottom will be loose and a bit gooey.
6. Let cool 15 minutes before serving. Enjoy!

Cajun Honey Butter Salmon is the perfect balance of sweet and savory. It includes seared Cajun salmon and an easy honey garlic butter sauce. Make this easy dinner main dish in about 15 minutes using just one skillet. Enjoy this with fried rice .

Ingredients

• 4 salmon fillets, salted and seasoned to taste
• 6 tablespoons. Unsalted butter
• 1/3 cup honey
• Seasoning with Cajun seasoning
• 2 tablespoons garlic powder
• 2 tsp. Italian season
• 2 tsp. Paprika (smoked paprika, if available)
• cayenne pepper (1 teaspoon)
• 1 teaspoon onion powder
• 1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
• Quarter teaspoon of salt
• 1/2 tsp crush red pepper

How To Make Cajun Honey Butter Salmon

Mixing Cajun season ingredients in  bowl.

Beat butter for 2 minutes using an electric hand mixer until light and fluffy. Blend honey and cream in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)

Using a paper towel, pat the salmon fillets dry on all sides. Season with salt and pepper to taste after rubbing it with oil.

Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.

Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).

Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon. Turn it over and do the same on the other side.

If you prefer, garnish with chopped cilantro or parsley and serve immediately.