Month: June 2023

Instant Pot Steamed Sea Bass
This Instant Pot recipe features sea bass topped with an Asian-inspired sauce of soy sauce, ginger, and sesame oil.

A steamer basket should be placed inside the pot of a multipurpose pressure cooker (like the Instant Pot®).

Pour water into the pot.

Sea bass should be put in the steamer basket.

Lock the lid by closing it.

According to the manufacturer’s recommendations, choose high pressure; set the timer for 5 minutes.

Give the pressure 10 to 15 minutes to build.

In a small saucepan, combine the soy sauce, green onions, sesame oil, ginger puree, and garlic.

until the fish is ready, warm over low heat.

Utilizing the quick-release technique with caution, release the pressure for 5 minutes as directed by the manufacturer.

Fish should be moved to a serving platter.

serving the fish with sauce.

Cabbage Beef Soup
Ground beef, tomatoes, kidney beans, and cabbage in a slow-cooker soup. Excellent for a large group or for leftovers. produce a lot!

Heat oil in a large stockpot over medium high heat.

Add ground beef and onion and cook until beef is well browned and crumbled.

Drain fat and transfer beef to a slow cooker.

Add cabbage kidney beans water tomato sauce bouillon cumin salt and pepper.

Stir to dissolve bouillon and cover.

Cook on high setting for 4 hours or on low setting for 6 to 8 hours.

Stir occasionally.

Enjoy!

Garlic Butter Shrimp
This recipe combines butter, garlic powder, and frozen shrimp for a quick and easy main dish ready in 15 minutes or less.

Over low heat, melt butter in a sizable skillet or wok.

Add the shrimp; cook and stir for about 5 minutes, or until the shrimp turn pink.

Add garlic powder and blend.

To create a slurry, combine water and cornstarch in a bowl.

Pour into the skillet and stir for 3 to 5 minutes, or until the butter sauce thickens.

Add salt and pepper to taste.

World’s Best Funnel Cakes
The world’s best funnel cake recipe is quick and easy to prepare and uses ingredients you probably have in the pantry and refrigerator.

Pour enough oil into a skillet to completely coat the bottom and heat over medium-high heat.

Blend flour sugar water milk egg baking powder vanilla extract and salt together in a blender until smooth.

Add more flour if batter is too watery.

Put your finger over the hole of a funnel and fill funnel with batter.

Hover filled funnel over the skillet release finger and swirl batter into the hot oil; cook until golden brown about 5 minutes per side.

Mena’s Baked Macaroni and Cheese with Caramelized Onion
Macaroni and cheese is raised to a new level with the sweetness of caramelized onions, the heat of cayenne pepper and mustard, and sharp, fresh cheeses. Vegetable broth can be substituted for chicken broth to make this a vegetarian dish.

Preheat oven to 400 degrees F (200 degrees C).

Butter a 9×13-inch baking dish.

Melt 2 tablespoons of the butter in a large skillet over medium heat.

Add onions sugar and salt.

Cook stirring often until onions are caramel colored 15 to 20 minutes.

If mixture is too dry add an additional tablespoon of butter.

Set aside.

Bring a large pot of lightly salted water to a boil.

Add macaroni and cook until al dente 8 to 10 minutes.

Drain cover and set aside.

Melt 1 tablespoon of the butter in a small skillet over medium heat.

Stir in the bread crumbs and toast lightly for a few minutes stirring constantly.

Simple Vegan Garlicky Potatoes
Consider serving this vegan side dish of creamy, smooth, garlicky potatoes alongside your next holiday feast.

Combine potatoes water broth and garlic in a pot.

Bring to a boil; reduce heat to medium-low and cook until soft about 15 minutes.

Drain potatoes and reserve cooking water.

Return potatoes to the pot and stir over medium heat until any excess moisture is cooked off about 1 minute.

Remove pot from heat.

Add some reserved cooking water and rice milk alternating between them while stirring vigorously.

Stop before potatoes become too soggy or liquid begins to accumulate in the pot.

Besan Laddu
A delicious Indian confection made from chickpea flour, pistachios, and cashews is frequently given as a gift during festivals like Diwali.

Stir the chickpea flour and clarified butter together in a saucepan over medium-low heat until the mixture smells toasty about 10 minutes.

Set aside until cool enough to handle.

Stir in the sugar pistachios and cashews until evenly mixed.

Form the mixture into small balls the size of large cherries.

Use some pressure when forming the balls so they don’t come apart.

Chop Suey
This chop suey is fast and easy and made with tender diced pork quickly sauted with crisp mixed vegetables and bean sprouts in a thick brown sauce.

Shortening is heated over medium-high meat in a sizable, deep skillet.

Pork should be added and seared until white.

Stir in the onion and cook for 5 minutes.

Salt, pepper, and celery should be stirred in.

For five minutes, cover the skillet and simmer.

After adding sprouts, bring the mixture to a boil.

In a small bowl, mix cornstarch, cold water, soy sauce, and sugar.

Add to skillet mixture and cook for five minutes, or until desired consistency is reached.

Pumpkin Quinoa Bread
In order to create a heartier and nuttier bread that is ideal for the Thanksgiving season, quinoa and walnuts are added to the whole wheat pumpkin bread batter.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9×5-inch loaf pan.

Whisk pumpkin brown sugar white sugar canola oil and eggs together in a bowl until smooth.

Sift flour cinnamon nutmeg baking soda baking powder salt allspice and cloves together in a separate bowl.

Stir flour mixture a little at a time into pumpkin mixture until batter is smooth; fold in quinoa walnuts and cranberries.

Pour batter into prepared loaf pan.

Bake in the preheated oven until top of loaf springs back when lightly touched 50 to 60 minutes.

Baked Eggplant
In this recipe for baked eggplant, tomato and eggplant slices are seasoned with oregano, olive oil, and Parmesan cheese before being baked until tender.

Preheat the oven to 400 degrees F (200 degrees C).

Grease a baking dish with nonstick cooking spray.

Arrange eggplant and tomato slices in the bottom of the prepared baking dish.

Drizzle olive oil over vegetables; season with oregano salt and pepper.

Sprinkle Parmesan cheese on top.

Bake in the preheated oven until cheese begins to brown about 30 minutes.

Switch the oven broiler to high; continue baking until the top is completely browned about 5 minutes.