Beef Stroganoff Casserole
Use the leftover beef roast, broth, and sweet onion to make this baked beef stroganoff casserole, which is then garnished with dill and horseradish sour cream.
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil.
Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes.
Drain and return to the pot.
Remove beef roast from the package and place in a bowl reserving juices.
Shred into bite-size pieces using 2 forks.
Cabbage with Portobello Mushrooms
Portobello mushrooms lend an earthy and rich flavor to this simple cabbage dish.
Over medium-high heat, melt the margarine and olive oil in a big skillet.
The cabbage should be cooked and stirred in the margarine for about five minutes or until soft; season with salt, pepper, and garlic powder.
When the mushrooms are tender, add them and continue to cook them while stirring frequently.
Lick-the-Spoon Cilantro JalapeÃ±o Aioli
Quick and simple to make, this cilantro lime aioli is surprisingly adaptable as a tangy dressing, a vibrant garnish for fish tacos, or a flavorful dip.
In a blender or food processor, combine mayonnaise, cilantro, jalapenos, lime juice, cumin, and salt and process until smooth.
Mixture should be poured into a bowl, covered with plastic wrap, and chilled for at least an hour to allow flavours to meld.
Eggcellent Eggnog Pancakes
Make extra special eggnog pancakes during the holiday break for a fun, kid-friendly treat the whole family will love.
In a bowl, combine the flour, sugar, baking powder, and nutmeg by sifting and stirring.
In a different bowl, whisk together the eggnog, milk, and oil.
As soon as the batter is moistened and slightly lumpy, pour the eggnog mixture into the flour mixture and stir.
350°F should be the temperature of a medium-highly oiled griddle (175 degrees C).
Large spoonfuls of batter should be dropped onto the griddle and cooked for 3 to 4 minutes, or until bubbles form and the edges are dry.
2 to 3 minutes after flipping, cook the other side until browned.
using the remaining batter, repeat
Chocolate Applesauce Cake III
This is an extremely moist cake that ranks right up there for all the chocoholics in my home. It does not need to be frosted because it is sprinkled with chocolate chips and walnuts before baking. Easy AND delicious!
Set oven to 350 degrees Fahrenheit (175 degrees C).
Butter and flour a 9×13-inch pan.
Flour, cocoa, baking soda, and salt should be sifted together in a bowl.
Using an electric mixer on medium speed, cream the butter and sugar in a large bowl until light and fluffy.
One at a time, beat in the eggs.
Add the vanilla extract and combine.
Applesauce and the flour mixture should be added in turns.
In a 9×13 inch baking pan, pour the batter.
Add walnuts that have been chopped and chocolate chips.
35 minutes of baking time or until a toothpick inserted into the center of the cake comes out clean at 350 degrees F (175 degrees C).
Place the pan on a wire rack to cool.
I developed this recipe when I started cooking an existing meatloaf recipe. I later realized I lacked several ingredients (such as ground beef) so I made many substitutions. It turned out better than the original.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 5×9 inch loaf pan.
In a large bowl mix the turkey buffalo bread crumbs dry onion soup mix Parmesan cheese Italian seasoning egg dill dip blue cheese dressing and Worcestershire sauce.
Transfer to the prepared loaf pan.
Cover with aluminum foil and bake 45 minutes in the preheated oven.
Remove foil and continue baking 15 minutes to an internal temperature of 160 degrees F (70 degrees C).
Let stand 10 minutes before slicing.
Chocolate Chia Seed Pudding
Chia seeds, cocoa powder, hazelnut-flavored instant coffee powder, and milk are combined to create a pudding in this incredibly easy and delectable recipe.
In a bowl, combine the cocoa powder, brown sugar, and instant coffee powder.
Stir until all lumps are gone.
Stir the chia seeds into the dish.
Pour the milk into the bowl and stir to combine; after a few minutes, stir the mixture once more.
Over the course of 20 minutes, repeat resting and stirring a couple of times.
Place plastic wrap over the bowl and place in the refrigerator for two to eight hours.
To serve, drizzle honey over the pudding.
Garlic-Cilantro Scrambled Eggs
A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.
Combine the eggs, sour cream, milk, and garlic in a bowl and whisk until smooth.
Add the cilantro and season with salt and pepper to taste.
In a nonstick skillet over medium heat, melt the butter.
Pour the egg mixture in and cook it to the desired doneness while stirring continuously.
To serve, top with Parmesan cheese.
Light meringue cookies made with almond meal are fancy French macarons, which can be filled with buttercream, ganache, or jam.
Egg whites should be put in a metal mixing bowl and chilled for eight to twelve hours.
Egg whites should be taken out of the fridge and left to come to room temperature for 20 to 30 minutes.
In a bowl, combine almond flour and confectioners’ sugar.
Egg whites with salt should be beaten with an electric mixer on medium speed for about a minute, or until foamy.
When the egg whites are glossy and hold stiff peaks, increase the speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time.
3 to 5 minutes more.
Gently incorporate the almond flour mixture into the whipped egg whites.
Meringue should be placed into a pastry bag with a 3/8-inch tip.
Put parchment paper on two baking trays.
Honeydew and Cucumber Salad
Cucumber and melon are marinated in a lemony dressing to make refreshing bites.
Put the chunks of cucumber and honeydew melon in a big bowl.
In a small bowl, stir the sugar, lemon juice, and vegetable oil until well combined.
Mix well after adding the dressing to the cucumber and melon.
1 hour of rest is required before serving.