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Best Ever Pepper Steak

by Emy
written by Emy

Ingredients

1 lbs chuck steak cut into medium slices

1 large onion cut into medium strips

½ green bell pepper cut into medium strips

½ red bell pepper cut into medium strips

1 leveled teaspoon black pepper

Salt to taste

2 cup Boiling water

3 tablespoon oil

For The Sauce

3 tablespoon soy sauce

1 tablespoon cornstarch

1 tablespoon sugar

½ cup warm water

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon ginger powder

Instructions

In a pan, add three tablespoon oil and fry the chuck in two batches until brown on both sides.

Remove and keep aside. Don’t crowd the pan when browning.

In the same oil fry the onion until translucent. Remove and keep aside.

In the same pan, fry the bell peppers for few seconds and keep aside.

Add the fried chuck back to the pan, Season the chuck with salt and black pepper. Add two cups boiling water and let it cook on medium heat for 45 minutes or until the meat is tender. Add water if the meat is still tough and continue cooking.

When the meat is cooked add the onion and bell pepper.

Mix the sauce ingredients and pour over the steak, stir until the sauce thickens.

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Amish Pasta Salad

by Emy
written by Emy

INGREDIENTS
1 (16 oz) package medium shell pasta
3 tablespoons sweet pickle relish, drained
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1 1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup granulated sugar
3 tablespoons yellow mustard
2 teaspoons apple cider vinegar
5 hard-boiled eggs, chopped
3 stalks celery, chopped
1/2 small sweet onion, chopped
1 (2 oz) jar pimentos, drained
1 green bell pepper, chopped
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Cook pasta according to package directions. Rinse and drain well.
In a large bowl, whisk together the relish, garlic powder, celery seed, mayonnaise, sour cream, sugar, mustard, and apple cider vinegar.
Add the pasta, eggs, celery, onion, pimentos and bell pepper and stir to combine. Season to taste with salt and pepper and chill until ready to serve. Enjoy!

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Slow Cooker Pot Roast Beef Stroganoff

by Emy
written by Emy

Yield(s): Serves 6-8

10m prep time

20m cook time

4h inactive

4.4
Rated 4.4 out of 5
Rated by 91 reviewers
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INGREDIENTS
  • 2 tablespoons olive oil
  • 4 lb boneless chuck roast
  • 1 medium white onion, thinly sliced
  • 8 oz cremini mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 2/3 cup sour cream
  • 1 lb egg noodles, cooked 1 minute less than package directions indicate
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, minced, for serving (optional)
PREPARATION
  1. Heat oil in a large skillet or Dutch oven over high heat. Season roast liberally with salt and pepper and brown beef on all sides, 4-5 minutes per side.
  2. Transfer roast to slow cooker and add onions, mushrooms, and garlic.
  3. Stir together beef broth, Dijon mustard, Worcestershire sauce, and thyme and add to slow cooker.
  4. Cover and cook on high for 4 hours or low for 8 hours.
  5. Remove roast and break apart with two forks.
  6. Return meat to slow cooker, along with egg noodles and sour cream and stir to combine. Cover and cook on high 15 minutes.
  7. Adjust seasoning to taste, serve, and enjoy!
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Mac and Cheese Meatloaf Casserole

by Emy
written by Emy
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian
Ingredients:
1 cup ketchup
1 cup Sweet Baby Ray’s Hickory & Brown Sugar barbecue sauce
2 lbs lean ground beef
30 Ritz Crackers
2 oz Lipton onion soup mix
2 eggs
3 cups macaroni noodles
2 cups milk
10.5 oz condensed cheddar cheese soup
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp onion powder
4 cups shredded mozzarella and cheddar cheese blend
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a medium mixing bowl, combine the ketchup and barbecue sauce. Set aside.
In a large mixing bowl, add the ground beef. Crush Ritz Crackers and add to the bowl. Add the Lipton onion soup mix and eggs. Pour in 1/2 cup of the ketchup and barbecue sauce mixture.
Mix all ingredients together until fully combined. Press the mixture evenly into the baking dish. Spread the remaining ketchup and barbecue sauce on top.
Bake for 30 minutes. Cook the macaroni noodles according to package di
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DEVILED HAM SALAD

by Emy
written by Emy

Let’s face it – the tastiest dishes are not always the prettiest ones and that’s definitely the case with Deviled Ham Salad. It’s a little much to look at but it’s SO good. If you haven’t had it before – just think egg salad or tuna salad, but with ham. See? Not so weird. It’s just chopped ham that’s folded into a creamy and flavorful base that makes for one delicious sweet and savory mixture. It makes an incredible sandwich, but it works just as well as a dip or a cracker spread too. And it’s super easy to make.

INGREDIENTS

  • 4 cups diced ham
  • 1/2 cup mayonnaise
  • 1 tablespoon Worcestershire
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste

How to Make Deviled Ham Salad

  1. In the bowl of a food processor, pulse ham until finely chopped.
  2. In a large bowl, stir together mayonnaise, Worcestershire, mustard, vinegar, and hot sauce. Add ham and stir to combine.
  3. Taste and adjust seasoning. Chill until ready to serve. Enjoy!
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Sauerkraut Caserole

by Emy
written by Emy
INGREDIENTS
  • 2 pounds ground beef
  • 1 medium white onion, chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons dried parsley
  • 2 cans (10.75 oz) tomato soup
  • 1 can (10.75 oz) warm water
  • 1 package wide egg noodles
  • 2 cans (14 oz) sauerkraut, drained very well
  • 3/4 cup brown sugar
  • 2 cups swiss cheese, shredded
  • Salt & Pepper to taste
PREPARATION
  1. Preheat oven to 350°F. Grease a 9×13 pan, set aside.
  2. In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook onion until it’s translucent.
  3. Prepare egg noodles according to package directions.
  4. While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.
  5. Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.
  6. In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup.Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.
  7. Bake at 350° for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.
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Chicken Alfredo Lasagna

by Emy
written by Emy
INGREDIENTS
  • 12-15 lasagna noodles
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 10 oz fresh baby spinach
  • 4 cups heavy cream
  • 1 1/2 cups Parmesan cheese, freshly grated
  • 15 oz ricotta cheese
  • 1 teaspoon dried basil
  • 3 cups cooked and shredded chicken
  • 4 cups mozzarella cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, minced, for serving (optional)
PREPARATION
  1. Preheat oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
  2. In a separate 9×13-inch pan or other long and shallow dish, arrange the uncooked lasagna noodles. Pour hot water over them until noodles are submerged and set aside to soak while you work on the rest of the lasagna. Let sit at least 30 minutes, agitate occasionally with your hands to prevent sticking.
  3. Heat a large skillet over medium-high heat. Add butter, followed by onion. Cook until onion becomes translucent, about 10 minutes. Add garlic and cook 2 minutes more.
  4. Stir in spinach and cook briefly until spinach wilts.
  5. Add heavy cream, basil, and a generous amount of salt and pepper. Bring to a simmer, then stir in Parmesan and ricotta until melted. Stir in chicken and remove from heat. (If mixture is too liquidy, you can simmer for a few minutes to thicken.)
  6. Add a spoonful of the Alfredo mixture to the bottom of your prepared baking dish and spread out evenly. Arrange a layer of noodles over the sauce.
  7. Top first layer of noodles with about a third of the Alfredo mixture, followed by a third of the mozzarella cheese. Repeat the layers until you’ve used up your ingredients, mozzarella should be your top layer.
  8. Cover dish with foil and bake 45 minutes. Uncover and broil to brown cheese, if desired, 2-3 minutes.
  9. Let rest 10 minutes before serving. Sprinkle with fresh parsley, if desired. Enjoy!
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Traditional Bread Pudding Recipe from Grandma Made with Vanilla Sauce

by Emy
written by Emy
The Classic Bread Pudding Recipe from Grandma, Finished with Vanilla Sauce
Before baking, bring oven temperature up to 350°F. In a big basin, mix the bread with the raisins. Melt 1/4 cup of butter in a 1-quart pot with the milk. After 4–7 minutes of cooking over medium heat, the butter should have melted.
After combining the milk and bread, set it for 10 minutes to soak.

Beat in the rest of the pudding ingredients. Transfer to a buttered 1-and-a-half-quart casserole. To have a completely set center, bake for 40 to 50 minutes.
Sauce Recipe Instructions:
Add all sauce ingredients (except vanilla) to a 1-quart pot and stir to combine.Stirring periodically, cook for 5 to 8 minutes over medium heat, or until mixture thickens and boils.
Blend in the vanilla extract.
Warm the pudding and put it into separate dessert bowls. Top with sauce and serve.Keep in the fridge.
Have fun!
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Garlic Lemon Butter Seared Scallops

by Emy
written by Emy

BREAD For the best garlic cheese toast, you want to use a thickly sliced white bread, either regular or sourdough. At the supermarket, it is sometimes in the frozen section and called “Texas Toast.” Look for bread that is thick enough to hold the toppings and thick enough for dipping into soups and sauces!

BUTTER Use butter for best results. Margarine will work as well, but won’t have quite the flavor that butter does!

CHEESE I used cheddar, Monterey Jack, and parmesan cheese. Feel free to use any cheese you have on hand! Mozza, Emmental, or Swiss will all taste great!

GARLIC Fresh, minced garlic really kicks this up a notch. Add more or less depending on your love for garlic!

Ingredients

  • 4 slices of Texas Toast or thick white bread
  • 1/2 cup of grated cheese (cheddar, mozzarella or a blend)
  • 2 tablespoons of unsalted butter, melted
  • 2 cloves of garlic, minced (optional)

How To Make Cheesy Texas Toast

    1. Preheat oven to 400°F (205°C).
    2. Place bread slices on a baking sheet.
    3. In a small bowl, mix together melted butter and minced garlic (if using).
    1. Brush the mixture evenly on both sides of the bread slices.

 

 

  1. Sprinkle grated cheese evenly on top of each slice.
  2. Bake in the preheated oven for 10 to 12 minutes, or until cheese is melted and bread is golden brown.
  3. Serve hot.
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Mozzarella cheese slices

by Emy
written by Emy

Ingredients

  • 4 large ripe tomatoes, chopped
  • 200 ml grated mozzarella
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic sauce
  • Salt and freshly ground black pepper to taste
  • Fresh arugula leaves (optional for variety)

Preparation

  1. Prepare ingredients: Start by placing alternating tomato and mozzarella slices on a large, lightly padded plate. If you want to add some flavor, sprinkle fresh arugula leaves between the peppers.
  2. Add fresh basil: Place whole basil leaves between the tomatoes and cheese. Basil not only adds freshness and flavor, but it also complements mozzarella cheese perfectly.
  3. Dressing: Apply extra virgin olive oil to the prepared areas. Drizzle with a little balsamic vinegar to contrast the flavors and bring the dish together.
  4. Season: Season with salt and freshly picked fruit. Its taste should be mild so that natural flavors such as tomato, mozzarella and basil can emerge.
  5. Serve: Serve immediately as a refreshing starter or side dish. This caprese salad is a testament to the versatility of mozzarella cheese, turning a simple ingredient into a healthy and delicious meal.
    Final tips

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When using mozzarella slices in cooking, remember the following:

  • Store them well in the refrigerator and remove them just before use to keep them fresh.
  • Experiment with different particle sizes to get the perfect melt for your food.
  • Check the saltiness of mozzarella when adding it to the dish to ensure the perfect balance.
    Pieces Mozzarella Cheese is much more than just condiments; It is a way to add a gastronomic touch to everyday meals. Their versatility and melt-in-your-mouth flavor make them an essential kitchen item for novice cooks and experienced chefs alike.
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